Pesto Scrambled Eggs with Cherry Tomatoes
Fluffy scrambled eggs get a flavor upgrade with a swirl of basil pesto and juicy blistered cherry tomatoes. The combination is creamy, aromatic, and packed with Mediterranean goodness. Serve it over toasted sourdough or alongside avocado for a fresh, energizing meal.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings:2
Ingredients
For the Eggs
4 large eggs
2 tbsp milk or cream
1 tbsp olive oil
1 ½ tbsp basil pesto
Salt and black pepper, to taste
For the Cherry Tomatoes
1 cup cherry tomatoes, halved
1 tsp olive oil
Salt and pepper, to taste
A pinch of dried oregano or thyme
Optional Garnishes
1 tbsp grated Parmesan cheese
Fresh basil leaves, for topping
Toasted sourdough or whole-grain bread, to serve
Sliced avocado or a few arugula leaves on the side
Instructions
1. Cook the Cherry Tomatoes
Heat olive oil in a small nonstick skillet over medium heat.
Add cherry tomatoes, season with salt, pepper, and oregano.
Saute for 3–4 minutes until they start to blister and soften slightly.
Transfer to a plate and set aside.
2. Make the Scrambled Eggs
In a bowl, whisk eggs with milk (if using), salt, and pepper.
Wipe the skillet clean and add butter or olive oil over low-medium heat.
Pour in the eggs and cook slowly, stirring gently with a spatula.
When eggs are mostly set but still creamy, swirl in basil pesto.
Gently fold until marbled and just cooked through. Remove from heat immediately.
3. Assemble and Serve
Spoon scrambled eggs onto a plate or over toast.
Top with blistered cherry tomatoes.
Garnish with grated Parmesan and fresh basil.
Serve warm — optionally with avocado or greens on the side.
Notes & Tips
For ultra-creamy eggs, cook low and slow — patience pays off.
Use homemade pesto for a brighter, fresher flavor (blend basil, olive oil, garlic, pine nuts, Parmesan, salt).
Add crumbled feta instead of Parmesan for a tangy Greek twist.
You can also roast the tomatoes in the oven at 400°F (200°C) for 10 minutes if making a larger batch.
Serving Ideas
Over whole-grain toast with avocado slices.
With a side of Greek salad for a complete Mediterranean breakfast.
Inside a breakfast wrap or pita with spinach and feta.
Frequently Asked Questions
Q: Can I make it dairy-free?
A: Yes — use olive oil instead of butter, and skip Parmesan or use a vegan pesto.
Q: Can I add more veggies?
A: Absolutely. Spinach, mushrooms, or zucchini pair perfectly with pesto eggs.
Q: How do I make it meal prep-friendly?
A: Roast the cherry tomatoes ahead and refrigerate. Scramble the eggs fresh when serving for best texture.
Nutritional Information
Calories: ~310
Protein: 17g
Fat: 25g
Carbohydrates: 6g
Fiber: 1g
Sugar: 3g